Assessment of physical and mechanical properties of sodium caseinate and stearic acid based film-forming emulsions and edible films

Rezvani, Elham; Schleining, Gerhard; Sümen, Gülşah; Taherian, Ali R.

doi:10.1016/j.jfoodeng.2012.12.039

Cited by 52 publications

(24 citation statements)

References 34 publications

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“…Water vapour permeability (WVP) and water solubility (Fig. d,e) were significantly reduced by CW, thanks to the hydrophobisation, corroborating previously reported effects of lipids in reducing WVP (Petersson & Stading, ; Soazo et al ., ; Fabra et al ., ; Rezvani et al ., ) and water solubility (Soazo et al ., ) of emulsion films. Surprisingly, however, the formulation with the highest CW/S ratio (25/75) presented higher WVP when compared to formulations with lower CW/S ratios.…”

Section: Resultsmentioning

confidence: 99%

Physical properties of cassava starch–carnauba wax emulsion films as affected by component proportions

Santos

Pinto

Oliveira

et al. 2014

Int J of Food Sci Tech

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Summary Properties of glycerol‐plasticised cassava starch–carnauba wax emulsion films were studied as functions of carnauba wax/starch (CW/S) ratios. Increases in CW concentrations improved elongation, but impaired tensile strength and elastic modulus, suggesting a plasticising effect by CW and/or the emulsifier. CW reduced water solubility of the films and decreased their water vapour permeability (WVP) up to CW/S ratios of 0.15–0.20, probably because of the decreased water solubility. Higher CW concentrations resulted in increased WVP, possibly due to starch matrix loosening. The opacity imparted by high CW concentrations in films could compromise some applications. The Tg of starch and the expected CW effects on it were not evidenced by DSC thermograms, but CW seems to have affected starch crystallisation, maybe by forming complexes with amylose and/or amylopectin.

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Section: Resultsmentioning

confidence: 99%

Physical properties of cassava starch–carnauba wax emulsion films as affected by component proportions

Santos

Pinto

Oliveira

et al. 2014

Int J of Food Sci Tech

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“…This temperature was chosen in order to partially disrupt the tertiary and quaternary structure of SPI and to expose its hydrophobic chains. Then, the FFS was homogenized (Polytron PT 3100D) firstly at 13,500 rpm for 1 min, followed by 20,500 rpm for 2 min, according to the methodology described by Rezvani et al (2013). Fixed volumes of FFS (Table 1) were poured on acrylic plates (14 cm×14 cm) and dried at 25±3°C for 24 h. During the step of film drying, the acrylic plates were maintained in a plain table with adjustable feet in order to minimize irregularities in film thickness.…”

Section: Preparation Of the Spi Emulsion-based Filmsmentioning

confidence: 99%

Development and Characterization of Soy Protein Isolate Emulsion-Based Edible Films with Added Coconut Oil for Olive Oil Packaging: Barrier, Mechanical, and Thermal Properties

Carpiné

Dagostin

Bertan³

et al. 2015

Food Bioprocess Technol

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Emulsion-based edible films made of soy protein isolate (SPI), virgin coconut oil (VCO), and soy lecithin (SL) and plasticized with glycerol were prepared using the casting method. The effect of VCO and SL concentrations in SPI films and their in-between interaction were studied through the evaluation of physical (moisture and opacity), mechanical (elongation and tensile strength), water vapor permeability, and thermal properties. The response surface methodology was used to identify the most significant factors in the properties studied. The applicability of SPI emulsion-based films was evaluated as a package for olive oil to be used in small portions. The oxidative stability of the packaged olive oil was monitored by peroxide analyses during 28 days. The incorporation of VCO and SL decreased the moisture content and increased the elongation of the SPI emulsion-based films when compared to the SPI film without these components (control). The opacity of the films increased with the addition of VCO into the protein-based films, but not with the addition of SL or a combination of both constituents. By the other hand, the water vapor permeability was not improved by the incorporation of VCO, SL, or a combination of both. The peroxide value of the olive oil stored in SPI emulsion-based film sachets increased rapidly during the seven first days of storage. After this period, the peroxides increased relatively slow up to 28 days of storage. The peroxide values of the packaged olive oil did not reach the maximum limit recommended by the Codex Alimentarius. Based on these results, this work may be useful for the technological enhancement of emulsion-based films or for food packaging applications.

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“…To counteract these shortcomings, it is necessary to employ mixtures of two or more components, so they could be complemented in their functional characteristics and improve the properties of resulting material as their flexibility, resistance, thermal stability as well as physical and environmental changes, and so on. (Rezvani, Schleining, Sümen, & Taherian, ). These films could be used in food industry as packaging for nuts, chopped fruits and vegetables, sausages, meat cuts, filleted fish, bread, and cheese (Malathi, Santhosh, & Nidoni, ).…”

Section: Introductionmentioning

confidence: 99%

Physicochemical, thermal, mechanical, optical, and barrier characterization of chia (Salvia hispanica L.) mucilage‐protein concentrate biodegradable films

Vega

Owen

Campos

2020

Journal of Food Science

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In this study, the effect of chia mucilage (CM) and protein concentrate (CPC) contents on the physicochemical, thermal, mechanical, and optical characteristics of developed films was evaluated. Films were prepared dissolving CM:CPC mixtures (1% w/v) in seven ratios (0:1, 1:4, 1:2, 1:1, 2:1, 4:1, 1:0). Microstructure of treatments with higher CM revealed the formation of polysaccharide granules. A semicrystalline behavior was manifested in 1:0, which decreased as CPC content in the formulations increased. Contact angle values obtained for 1:1 and 2:1 were the highest (61.24°and 62.44°), evidencing less affinity to water than other films. TGA analysis suggest that films showed thermal stability at less than 225°C. Melting temperatures above 85°C were found for all films in the evaluated range (50°C to 200°C) of DSC analysis. Higher CM concentrations in films increased the force required to break them (13.5 MPa) and their elongation capacity (5.20%). As the CM ratio in formulations was increased, the color difference was lower ( E = 27.45), water vapor permeability was higher (10.9 × 10 −11 g/m·s·Pa), but transparency was statistically the same for all treatments (6.62 to 7.26). After analyzing all films properties, 2:1 formulation corresponding to 25:75% w/v mixtures of CM:CPC would be the best option for use in food packaging.

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Assessment of physical and mechanical properties of sodium caseinate and stearic acid based film-forming emulsions and edible films

Cited by 52 publications

References 34 publications

Physical properties of cassava starch–carnauba wax emulsion films as affected by component proportions

Physical properties of cassava starch–carnauba wax emulsion films as affected by component proportions

Development and Characterization of Soy Protein Isolate Emulsion-Based Edible Films with Added Coconut Oil for Olive Oil Packaging: Barrier, Mechanical, and Thermal Properties

Physicochemical, thermal, mechanical, optical, and barrier characterization of chia (Salvia hispanica L.) mucilage‐protein concentrate biodegradable films

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